Recipe information
Total Time
1 hour 35 minutes
Yield
Makes 8 servings
Ingredients
5 large garlic cloves, peeled
1/4 cup olive oil
1/4 cup chopped fresh Italian parsley
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh rosemary
3 pounds large fingerling potatoes, halved lengthwise
Coarse kosher salt
Chopped fresh Italian parsley (for garnish)
Preparation
Step 1
Preheat oven to 375°F. Using garlic press, squeeze garlic into large bowl. Whisk in oil and herbs. Add potatoes; toss to coat.
Step 2
Spread potatoes in single layer on large rimmed baking sheet. Sprinkle generously with coarse salt and freshly ground black pepper. Roast until tender and brown, stirring occasionally, about 1 hour 15 minutes.
Step 3
Place potatoes in bowl; top with parsley.
